Thursday, May 29

Coconut-Lime Rice Pudding with Mangoes and Cashews

Do you ever get the Sunday night blues? You know, that feeling of disappointment that the weekend is over and Monday morning looms like a dark cloud?

It happens to me sometimes. And when I feel this way, I usually crave something comforting. This past Sunday it was rice pudding--the quintessential comfort food. That's because it's warm, creamy, and unabashedly carb-y. These are the good carbs though, the ones that make you feel like you're receiving a hug from your mom.

Even if you don't get the Sunday night blues, everyone needs a little comfort now and again. And rice pudding leaves you feeling good every time.

Though I typically use traditional flavorings like cinnamon and vanilla, I went a little tropical with this one by using coconut milk, grated lime zest, and toasted shredded coconut. It still has all the benefits of classic rice pudding but with a little sass. Top it with diced, ripe mango, crunchy cashew nuts, and toasted coconut, and you'll be laughing before you know it. And all of a sudden, Monday morning won't seem so bad.

Place 4 tablespoons shredded coconut in a large non-stick skillet over medium heat. Shake the pan handle gently in a back-and-forth motion for 2-3 minutes to ensure even toasting, or until coconut is golden and aromatic. Set aside.

Add rice, water, coconut milk, and sugar to a medium heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump, and the pudding will be thick and creamy. Give it a taste--the rice should be fully cooked yet maintain a slight firmness.

Susan didn't anyone ever tell you rice pudding makes boring photos. I have never seen a more exciting rice pudding than this! Seriously. You've somehow managed to capture the lovely thickness of the pudding and kept the individual grains of rice and then you've danced it with sunshine mangoes, cashews, coconut and lime! Really beautiful!

OHO!! Taking a trip to India with all those South Indian flavors in your dish today, eh Susan? :)That bowl reminds me of home. It's Mango season in India, I am so jealous of all the Indian bloggers in India flaunting juicy mangoes these days.My grandfather has many Cashew trees in his coffee plantation. As kids, we used pluck green Cashews, roast them, hit them with rock to open and eat the warm toasted cashews!!Fabulous looking dessert, enjoy.

It sounds so exotic to me Susan... I never ever use coconut in any of my recipes and mixing it with rice is like food from other planet. However, I must say it looks awesome and I wouldn't mind at all to have a tapa of your pudding :D

700 posts! I cant even imagine having that many recipes to put on my blog:) This looks great and would be the perfect antidote for the Sunday night blues. I used to get them when I lived in New York City and knew I had to go back to school on Monday.

I love rice pudding aepecially with sweet marmaled ( my sweet tooth)Never made them at home.I have been wanting to make them, but never founfd a good recipe, now i have them i am going to make them.Just have to buy Arborio rice.

holy f! you've been cooking up a storm this week :) I am allergic to coconut, but I do love the smell... so this smells really good :) I always have my sunday blues on monday mornings.... but i'm glad to hear you got over your bummy mood :)

Sunday night? I start to get that feeling at like 2pm! I bet this pudding does the trick though. I absolutely *adore* rice pudding, but the coconut, lime, and cashews just sent me over the edge *swoon*